The original Alan Wong's recipe is in The Blue Tomato Cookbook. In the interest of full disclosure, I bought the book with my own hard-earned cash, and do not receive any compensation for mentioning it here. Generally, Alan Wong recipes can be hard to do family-style because they tend toward individual portion dishes that require fine construction and finish work. This one is unusually simple but know that it does use a raw egg.

I attempted a home version to use up leftover guacamole. Instead of a circular mold, I used my trusty Spam musubi frame.

I started with my own pokerecipe, but cut down the shoyu. I did switch to the sambal oelek, as per the Alan Wong's recipe instead of pepper flakes. This is a good switch and I've edited the poke recipe accordingly.

The biggest change was in the aioli that drizzles on top of the dish. I substituted mayonnaise both canola oil and the raw egg because using raw eggs just freaks me out. I also left out garlic because I like the brighter flavor of lemon and shiso leaves. As well, the guacamole had a hefty dash of garlic in it already.

The VerdictI definitely recommend the Haute version at least once, especially if you can go to the restaurant. The portion size is just right, and it really is quite beautiful. And I'll take it on faith that the chefs know how to handle raw eggs properly.

Home version tasted great, but doesn't come close to the plating perfection from the professionals. The Spam musubi mold works as a construction device. However, the stacks are pretty substantial for an appetizer, but not big enough for an entree. And it's hard to grab and go or share.

Next TimeFor round 3 of the Home version, I'm thinking it might be better to crisp up full wonton sheets to make single-serving versions. The serving size will be more appropriate, construction will be a lot faster, and people can just pick 'em up and eat 'em. Time to have a potluck to try this out. Click here for the work-in-progress recipe. The flavor is all there, but the construction needs refining.